Peel and slice peaches. Sprinkle with sugar to taste. Add a little lemon juice to keep them looking fresh. Set aside. Stir every so often to be sure the sugar is dissolving. I prefer my peaches at room temperature, because I think it makes them sweeter, so I prepare my peaches about 30 minutes before serving and let them sit out.

I like my crust crisp, my fruit dip cold and my peaches room temperature so this is what I do...

Just before serving, assemble your pie. Fill the pie shell about half way with fruit dip - or according to your taste - and then top with fresh sweetened peaches. I spoon the peaches on to the pie so all the liquid is left behind and won’t make my pie soggy. Serve immediately.

If using the pie crust and fruit dip recipes listed above, it would be easiest to make 2 pies.

4.09.2015

Edible Bling By
Jacquee

I was nervous about serving these to my very picky kids but they sounded so yummy to me I decided to make them anyway. THEY WERE A HIT. I had to adjust the original recipe to make them more mild and use what we had on hand, but it was glorious. The 5 year old asked for seconds and is looking forward to eating leftovers for lunch today. I'll start with my recipe modifications and include the original recipe and link below. We made them restaurant style rather than casserole style. It's how my husband prefers them and it helped keep them very mild and gave the option to serve them un-"smothered" since my daughter usually has an aversion to any kind of sauce.

Instructions
First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Add fresh minced garlic, if using. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it. This makes a lot so FREEZE THE EXTRA SAUCE :-)

Combine all enchilada filling, including about 1/2 of the cheese. Add in about 1/4 to 1/2 cup of the enchilada sauce and adjust seasonings to your taste.

For restaurant style enchiladas...
Line a baking sheet with parchment paper. Dip tortillas in enchilada sauce and squeeze off excess. (Or brush a layer of enchilada sauce on the parchment, then brush it on the tops after stuffing) Stuff and roll your tortillas and place them close together to fill the pan. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with more enchilada sauce, sour cream and guacamole.

For casserole style enchiladas...
Spray a large casserole dish with cooking spray. Pour a thin layer of enchilada sauce on the bottom of the dish. Stuff and roll your tortillas and place them close together to fill the pan. Pour more enchilada sauce to cover the tortillas. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with sour cream and guacamole.

--------------------------------------------------------------------------------------------------------------------------Original Recipe (found at budgetbytes.com)SAUCE2 Tbsp vegetable oil 2 Tbsp all-purpose flour 2 Tbsp chili powder 2 cups water 3 oz. tomato paste (1/2 6 oz. can)½ tsp cumin ½ tsp garlic powder ¼ tsp cayenne pepper 2 tsp unsweetened cocoa powder 1 tsp salt ENCHILADAS1 (15 oz.) can black beans 1 medium avocado 1 small tomato 1-2 whole green onions ½ cup frozen corn kernelshandful cilantro¼ tsp garlic powder ½ tsp salt 8 small tortillas (fajita size) InstructionsFirst prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder (recommended amounts above, or use fresh minced garlic).Coat an 8×8 casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them soft and pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges. Then devour!

Edible Bling By
Jacquee

This has been a beloved recipe since I first tried it about 3 years ago but I'm just now getting around to sharing it. It's wonderful as is but I made a few adjustments today that made it even more scrumptious and share-worthy.

Blend the first two ingredients in a heavy duty blender for 2-3 minutes, minimum. Add the rest of the ingredients and blend only until smooth. Fry about 1/4 C. at a time on a hot griddle. Serve as desired, but we prefer butter, powdered sugar and frozen berries.
*after the initial blending the batter will be very warm. Dividing the milk helps to cool it down and not activate your baking powder too quickly.

Blend the first two ingredients in a heavy duty blender for 2-3 minutes, minimum. Add the rest of the ingredients and blend only until smooth. Cook in batches in your waffle iron as directed.
*after the initial blending the batter will be very warm. Dividing the milk helps to cool it down and not activate your baking powder too quickly.

1.27.2014

Edible Bling By
Kendee

Key Lime Pie is one of my most favorite desserts. Real key lime pie is made with key limes, not regular limes. They are the small round limes. Another thing, key lime pie is YELLOW, not green. There are a lot of okay recipes out there, but this one is the best. Trust me, I have tasted a lot of pie. I literally ate key lime pie in all forms at every chance I got on a road trip to and from Key West. I had deep fried, frozen, chocolate dipped on a stick, etc... So, I'm practically an expert. Haha. I was pregnant, so, no judging.

Preheat the oven to 375 degrees.

Crust
1 1/2 sleeves graham crackers
1/3 c. butter

Put the graham cracker in a Ziploc bag. Use a rolling pin to crush to the desired texture. I like a bit of texture to my crust so I don't crush them all the way to powder. Melt butter. Add graham cracker crumbs and combine. Press into a glass pie pan or round casserole dish. I actually prefer the casserole dish because it gives you a smaller deeper pie, but it doesn't matter either way.

I use real key limes and squeeze them to make the juice. This is what makes the pie so yummy. If you squeeze the limes yourself, be sure to use a fine strainer so you don't add any pulp or seeds. You can also use bottled key lime juice. Nellie & Joe makes a pretty good bottled key lime juice. Combine lime juice, sweetened condensed milk and the egg yolks.

Bake the empty crust for 5 minutes. Remove from the oven and pour the filling into the pie. Return the oven and bake for 15 more minutes. Your pie shouldn't be runny at all. The crust will be golden brown. Every time I make this pie, I first think, oh no! my crust is overdone! But it never is. Don't panic.

Remove from the oven and allow to cool completely before serving. I prefer my pie very cold so I usually make it early and keep it in the fridge until dessert time. You can serve with a little whipped cream or Cool Whip.

Dough will be soft, but not sticky. Lightly flour dough and place in a gallon zip-top bag. Zip closed and set aside for 30 minutes (I didn't wait this long). While dough is rising, dissolve baking soda in water and bring just to a boil, then simmer.

Preheat oven to 450 deg. Cut dough into 8 pieces. Roll each into a long rope on a lightly floured surface. Twist into a pretzel shape. Drop or dip into the simmering soda water for 30-45 seconds. Drain, then place on lightly greased cookie sheet. Sprinkle with kosher salt, or leave plain if you want to put cinnamon sugar on later.

Bake at 450 degrees, for about 9-10 minutes, until golden brown. Remove from oven and brush with melted butter. If you want sweet pretzels, dust with cinnamon sugar right after brushing with butter. (If you have a convection setting, I baked them on convection bake at 425 degrees for 6-7 minutes)

Store at room temp. Do not cover or seal or they will get soggy.I love these, this recipe was from my friend Melissa, who got it from her friend Teresa! My kids and I can't get enough. We even had 'pretzel movie night' last weekend. They are fast and yummy, Enjoy!

10.15.2013

Edible Bling By
Aimee

This Recipe is from allrecipes.com and makes enough frosting/filling for one cake mix (2 layered cake). However, I usually use 2 cake mixes make a 3 layered cake and extra cupcakes. So, you may want to double or do a one and a half batch.

DIRECTIONS:
In a large saucepan, combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

8.20.2013

Edible Bling By
Jacquee

Anyone who has ever attended the Arizona State Fair has eaten a Navajo Taco. They're amazing. Fry bread, Indian fry bread, Navajo tacos, elephant ears...a rose by any other name would still smell as sweet.

They're huge sopapillas you can eat savory or sweet. For dinner we like them topped with beans, cheese, lettuce, diced tomatoes, sour cream and salsa (basically a delicious and filling tostada). For dessert you treat it like a funnel cake and top it with butter (duh, right?) and powdered sugar or honey or a fruit sauce.

Edible Bling By
Jacquee

Basically, you assemble your green smoothies in a ziploc in reverse order and freeze it.

Fruit (fresh or frozen) on bottom
Greens on top.

You can make tons of Ready-to-Blend smoothies and keep them in the freezer. I don't have a fancy-pants blender so I blend my greens first (conveniently located at the TOP of my ziploc bag). Add a fresh banana or two (you can use frozen as well but since my blender isn't as tough I try to baby it with something room temperature in between). Then I add the frozen fruit from the bottom of the bag. No chopping. No dirty knives or cutting boards. No slimy spinach in the fridge that you didn't have time to use. And, perhaps more importantly, more room in the fridge that's NOT being occupied by a giant Costco bag of spinach.